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Author Notes: We use local brewery Thomas Hooker's Chocolate Truffle Stout to make this deep, dark, deliciously layered chocolate stout chili. For the beef, we cooked a spoon roast in the chocolate stout and used the leftovers to make this chili. - ChrisandAmy

Serves 6

1tablespoon olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 chipotle peppers in adobo sauce, chopped

1 1/2tablespoons ancho chili powder

1teaspoon cumin

kosher salt to taste

freshly ground black pepper to taste

2tablespoons tomato paste

1 28-ounce can stewed tomatoes

1tablespoon dark cocoa powder

1 28-ounce can red kidney beans, drained and rinsed

2cups cooked beef, cut into bite-sized pieces

1ounce unsweetened chocolate, chopped

1 1/2cups chocolate stout, divided

1/2cup tomato puree

In a large pot, heat the olive oil over medium heat and saute onion, garlic and chipotle peppers for 2-3 minutes stirring often, until onions start to brown and garlic becomes fragrant.